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Millet is an ancient seed that is rich in iron, vitamins and calcium, and is naturally gluten free. When cooked, millet has a really lovely and light texture, and is relatively fast to cook. The trick is to cook the millet in delicious home made stock to give it an incredible depth of flavor.

1 cup hulled millet
2 cups chicken or vegetable stock
2 tbsp ghee, butter or olive oil
4 cloves garlic, roughly chopped
8-10 spring onions, roughly chopped
Juice of one lemon
A good drizzle of extra virgin olive oil
Sea salt

To serve:
Half a block of feta
1 avocado, sliced

Melt the ghee, butter or olive oil in a large skillet over medium heat. Add the garlic, and spring onions, and cook while stirring until softened and slightly browned, about 15-20 minutes.

Transfer the spring onions to a large saucepan, and then add the millet, stock and a pinch of sea salt. Bring to a soft boil, and then simmer, covered for 15 minutes, or until the grains absorb almost all of the stock. Stir once or twice, but be careful not to over mix as this will break up the texture of the grains.

Remove from the heat, and leave to sit, covered for 10 minutes.
Remove the lid, and then fluff the millet with a fork. Add the lemon juice, olive oil and a good pinch of salt and pepper.

Mix until just combined, and then sprinkle with the feta. Top with the slices of avocado.

Serves 4

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